Malaysian Chicken Curry Puffs
Malaysian Chicken Curry Puffs
Recipe Type: Snacks
Cuisine: Malaysian
Author: Caroline Artiss
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 18
These little beauties might take a while to prepare but they really are worth it!
Ingredients
Pastry
2 cups / 300g plain flour
125g cold butter, cubed
¼ cup / 75 ml of cold water
Pinch salt
Filling
2 cooked large chicken breasts, cut into small cubes
2 cooked potatoes cut into small cubes
1 large onion peeled and finely chopped
3 cloves garlic finely chopped
1-inch piece ginger finely chopped
Juice of ½ lime
1 ½ tsp sugar
Salt / pepper to season
1 large tablespoon meat curry powder
½ tsp chili powder – optional
5 curry leaves
Instructions
Start by making your pastry
If you’re using a food processor, put the flour and butter in and pulse until it forms fine breadcrumbs
If you don’t have a food processor don’t worry, just put the flour and butter in a large bowl
Rub together with your fingertips until it resembles fine breadcrumbs
Next add the cold water and pulse or mix in until it forms a ball
Take out roll it into a ball and then cover with cling film and put in the fridge for ½ an hour
Now you can make the filling
Heat 3 tbsp oil in a pan, add the onions, garlic, ginger, curry powder, curry leaves and chilli powder
Cook this all on a low heat for 5 minutes, stirring every now and then
Add the chicken, potatoes, sugar and lime juice, and ½ cup water
Leave to simmer for 7 – 8 minutes further or until the liquid has dried up
This is important as you don’t want liquid in the mixture as it will make your pastry go soggy and fall apart when you fill them
Leave this mixture to cool down
Now you can start rolling
Take the pastry out of the fridge, lightly flour your work surface
Use a rolling pin, roll pastry out as thin as you can
Cut out as many circles as you can
I used a bowl to cut around and it’s diameter was 10 cm. This quantity of pastry made 18 curry puffs.
You will have to keep re rolling the pastry out until it is all used up
Put a heaped teaspoon of filling into the middle of the circle
You want to make sure that there is not too much filling inside or you wont be able to close them properly
Using a bit of water on your fingertip, dampen the edges of the circle
Fold the pastry over to make a semi circle, make sure you gently pinch the sides together
This will ensure no filling leaks out.
You can now twist and fold the edges to make it look good and to seal it
Using your finger and thumb gently pinch the pastry then fold it down and keep going until the end of the pastry
Heat some sunflower or vegetable oil in a pan until about 2 inches deep
(Test if it's hot by placing a little piece of leftover pastry in, it should sizzle and rise to top)
When it is hot you can carefully place the curry puffs in
They will cook quickly and when they are golden brown each side they are ready
This shouldn’t take longer than 2 minutes
Notes
Be very careful when deep-frying, hot oil is dangerous. You could cook these in the oven too if you don’t want to deep fry, just lay on a baking tray, brush with oil and pop into a hot oven for 10 minutes.